Instrumental textural properties of plain helva kept at different temperatures

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B. Ergönül
M. Özçam


instrumental textural attributes, plain helva, sesame, textural quality, texture profile analysis


Traditional plain helva samples were stored at different temperatures (4±1 °C, 22±2 °C or 35±1 °C) and their textural properties were determined by conducting texture profile analysis. Also the general chemical composition of the samples was determined. According to the data obtained, total sugar content of samples was 41.56 g/100 g, whereas average protein, water and fat amounts were 18.63 g/100 g, 0.29 g/100 g and 37.84 g/100 g, respectively. It was determined that storage at different temperatures significantly affected the instrumental textural attributes of plain helva samples (P<0.05). Hardness of plain helva kept at 4±1 °C was 4.33 N, whereas it was 4.26 N and 9.10 N for the samples kept at ambient temperature (22±2 °C) and 35±1 °C, respectively. Temperature also significantly affected the chewiness, gumminess and cohesiveness scores of the samples (P<0.05).

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